Wild Blueberry Lime Chiffon Tart

Ingredients

For tart shell:

For filling:

2 cups frozen Wild Blueberries

2 packages gelatin

3–4 limes

10 ounces whipping cream

16 ounces low fat cottage cheese

½ c sugar

1–2 sprigs mint

parchment paper

Preparation

Tart Shell: Combine flour, sugar, butter slices and egg in mixer with paddle attachment or pulse in food processor with kneading blade. Do not mix for more than about 30 seconds. Wrap the pastry in plastic wrap and chill for 30 minutes.

Turn pastry onto a floured surface and shape into a flat round disk. Place into a greased and floured 10-inch tart pan. Prick the dough thoroughly and bake for 15–20 minutes in the preheated oven (400° F) until lightly browned.